{"id":296,"date":"2010-01-05T22:08:01","date_gmt":"2010-01-05T19:08:01","guid":{"rendered":"https:\/\/zarada.net\/?p=296"},"modified":"2011-07-13T20:32:49","modified_gmt":"2011-07-13T17:32:49","slug":"moroccan-baked-fish","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=296","title":{"rendered":"Moroccan baked fish (Chermoula)"},"content":{"rendered":"

\"Moroccan<\/p>\n

Serves 2 to 3<\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

500gms fillet of any white fish (frozen is good)<\/p>\n

Marinade:<\/em><\/p>\n

Juice of half a lemon<\/p>\n

1 tsp paprika powder<\/p>\n

2 tsp ground cumin<\/p>\n

1\/4 onion, chopped finely<\/p>\n

2 cloves garlic, minced<\/p>\n

20 gms cilantro, chopped (optional)<\/p>\n

20 gms flat parsely, chopped (optional)<\/p>\n

3 tbsp olive oil<\/p>\n

salt to taste<\/p>\n

  \"Another  <\/p>\n

DIRECTIONS<\/strong><\/p>\n

Defrost the fish, wash, drain and dry with paper towel. If the fillet are long pieces, cut each piece into two.<\/p>\n

In a shallow Pyrex bowl with cover, mix all the marinade ingredients and taste for salt. Add the fish and mix well with the marinade. Cover and leave for 30 minutes to an hour.<\/p>\n

Preheat oven to 180 degrees Centigrade. Arrange the fish in a heatproof dish and bake for 30 minutes. If desired, grill for the last 10 minutes.<\/p>\n

Serve hot with couscous and a simple ratatouille.<\/p>\n

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